Djibouti Niter Kebbeh

Servings: 6

Ingredients:

1 lb butter, unsalted

1/4 cup onions, chopped

2 cloves garlic, minced

2 teaspoons ginger, grated,peeled,fresh

1/2 teaspoon turmeric

4 cardamom seeds, crushed

1 cinnamon stick

2 cloves, whole

1/8 teaspoon nutmeg

1/4 teaspoon ground fenugreek

1 tablespoon fresh basil or dried basil

Cooking Instructions:

In a small saucepan, gradually melt the butter and bring it to bubbling.

When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.

Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container. Discard the spices and solids. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

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